Boozy Blueberry Lemon Cupcakes

These Boozy Homemade Lemon Cupcakes are stuffed with a tangy blueberry filling and topped with a limoncello frosting. They're so tangy and bright, you'll want to serve these all summer long.

Boozy Blueberry Lemon Cupcakes - homemade blueberry filling, lemon cupcakes with a punch of limoncello, and limoncello frosting all in the perfect little package.


So I made some boozy blueberry lemon cupcakes with a limoncello frosting for you today. This will help get you through the week. If you need a little more help, add a drizzle of limoncello directly onto the cupcake before frosting it. I promise, it will only make these cupcakes a little more amazing.

I've been in the mood for loads of lemon desserts. I think it's because I've been making some and photographing them for Lori from RecipeGirl. So, basically it's her fault.

That's completely okay, right? I mean who doesn't love lemon desserts? Especially paired with with blueberries!!

brownie mix cookies
Subscribe to Cookie Dough and Oven Mitt!

Get all of the latest recipes from Miranda straight to your inbox!

Boozy Blueberry Lemon Cupcakes - homemade blueberry filling, lemon cupcakes with a punch of limoncello, and limoncello frosting all in the perfect little package.

If you're into raspberry rather than blueberry, I've got you with these raspberry lemonade cupcakes. 😉

Boozy Blueberry Lemon Cupcakes - homemade blueberry filling, lemon cupcakes with a punch of limoncello, and limoncello frosting all in the perfect little package.
Keywords: Boozy, Blueberry

Boozy Blueberry Lemon Cupcakes

5 from 2 votes
Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 21 cupcakes
Calories 330 kcal


Blueberry Filling

  • ¾ cup granulated sugar
  • 3 T. cornstarch
  • cup lemon juice 2 small lemons
  • 1 cup fresh blueberries


  • ½ cup butter room temperature
  • 1 ½ cups granulated sugar
  • 3 T. vegetable oil
  • 4 large eggs room temperature
  • cup milk
  • 2 T. limoncello
  • 2 tsp. lemon extract
  • ½ T. lemon zest 1 lemon
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 2 cups cake flour

Limoncello Frosting

  • 1 cup butter room temperature
  • 3 T. fresh lemon juice
  • 2 T. limoncello
  • 3 cups powdered sugar
  • yellow gel paste color
  • 21 fresh blueberries
  • lemon zest curls


Blueberry Filling

  • In a medium saucepan, add in the sugar and cornstarch. Whisk to incorporate the cornstarch into the sugar. This will help prevent lumps when heating.
  • Whisk in the lemon juice and the fresh blueberries. Mash the blueberries in the saucepan once the heat softens them a bit.
  • Bring to a boil over medium heat and let boil for 4 minutes until thick. Be sure to stir constantly. The filling will become clear rather than cloudy and blue/purple.
  • Place in a bowl and cover. Chill in the fridge.


  • Preheat oven to 350 degrees. Place cupcake papers in the cupcake pan.
  • In a mixing bowl, add in the butter, sugar and oil. Mix until light and fluffy. This will take about 2 minutes.
  • Add in the room temperature eggs one at a time and mix until combined. Once they are mixed in, turn the hand mixer to high and beat for another 3 minutes until the mixture becomes thick and very pale. This is crucial otherwise the cake will fall.
  • Measure out the milk, limoncello, lemon extract and zest. Set aside.
  • Measure out the cake flour, baking powder and baking soda.
  • Add a third of the flour mixture into the egg mixture. Beat just until combined.
  • Add half of the milk and beat until just combined.
  • Repeat adding another third of the flour then the rest of the milk. Finish with the last bit of flour.
  • Scoop out the batter and place in the cupcake liners. Only fill about ⅔ full.
  • Place in the oven and bake for 17 minutes or until done. Place a toothpick in the center of the cupcakes and if it comes out clean or with moist crumbs it's done. If there's still batter, give it another minute or two.
  • Remove from the oven and let cool.
  • Once completely cooled, cut out holes in the center of the cupcakes. Only go about three-quarter of the way down the cupcake for the holes.
  • Place the chilled blueberry filling in each of the cupcakes. Keep the filling flush with the cupcakes and not peaking out of the top.
  • If you want to get real boozy, add a ½ teaspoon to 1 teaspoon of limoncello to the top of the cupcake. Don't oversaturate it, otherwise you'll have a soggy cupcake.

Limoncello Frosting

  • In a large mixing bowl, add in the butter. Mix until the butter is creamy.
  • Add in the lemon juice, limoncello, and powdered sugar. Mix on low until the powdered sugar is almost completely incorporated.
  • Turn mixer on high and beat for about 1 to 2 minutes until light and fluffy.
  • Place a 1M piping tip into a disposable piping bag. Line one crease of the piping back with the yellow gel food color.
  • Fill bag with the frosting. Pipe nice tall swirls on each cupcake.
  • Garnish with a lemon zest curl and fresh blueberry.
  • Serve!


Calories: 330kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 75mgSodium: 166mgPotassium: 85mgSugar: 38gVitamin A: 470IUVitamin C: 1.6mgCalcium: 36mgIron: 0.3mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Similar Posts


  1. 1 + 1/2 cup granulated sugar I would replace with a tablespoon of honey. In general, the recipe is good. Thanks for sharing!5 stars

  2. These look like perfection! I love that there's a nice amount of blueberry filling, and you had me at limoncello. Beautiful! Pinning.

    1. Thanks Andrea! I can't stand getting excited for some filling and finding out there's only a teaspoon in there. Nothing to worry about with these guys! lol

  3. I love lemon desserts! And boozy cupcakes, plus with blueberries...yes please! These look absolutely scrumptious!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating